Free Recipe @ Oilerie Recipes: Asparagus with Hazelnuts & Tarragon Vinaigrette (Appetizers)

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Asparagus with Hazelnuts & Tarragon Vinaigrette: Submitted by: Oilerie Lake Oswego | Date Added: April 13th 2011
Listed in: Appetizers Ingredients

1 pound fresh asparagus, trimmed
1 small shallot, minced
3 tablespoons Oilerie® White Balsamic Vinegar
4 teaspoons chopped fresh tarragon or 1 1/4 teaspoons dried
1 teaspoon Dijon mustard
7 tablespoons Oilerie Roasted Hazelnut oil, Roasted Walnut oil or Extra Virgin Olive Oil
4 cups baby lettuces
1/4 cup hazelnuts, toasted, husked, coarsely chopped

Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts

Adapted from www.epicurious.com

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